Stephanie Sullivan: Recipe

March 19, 2025

INGREDIENTS:

For the chicken:

½ cup whole milk Greek yogurt
4 cloves garlic, grated or minced
1 lemon, zest and juice
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon sweet paprika
½ teaspoon turmeric
½ teaspoon black pepper
¼ teaspoon cinnamon
¼ – 1 teaspoon red pepper flake (depending on your spice preference)
6 medium boneless skinless chicken thighs or 3 boneless chicken breasts (halved lengthwise)

For serving:

3 cups shredded iceberg lettuce
½ cup red onion, thinly sliced
1 beefsteak tomato, sliced
4 large Pita flatbreads, optional for serving
tzatziki, optional for serving

DIRECTIONS: In a large bowl combine yogurt, garlic, lemon, salt, cumin, onion powder, paprika, turmeric, black pepper, cinnamon, and red pepper flakes. Add chicken & coat completely. Marinate for a minimum of 30 minutes but up to overnight (do not recommend going beyond 36 hours as the yogurt will begin to break down the chicken). Air Fryer Method: Air fry chicken thighs in an even layer 400°F for 20 to 24 minutes, flipping halfway in a single layer, in batches as needed. Skillet or Grill Method: Heat a skillet or grill/grill pan over medium-high heat and spray with oil. Cook the chicken about 15 to 20 minutes, turning halfway. Serve: When done, transfer to a cutting board and slice. Build pita sandwiches or serve over salad with sliced chicken, 1/2 cup shredded lettuce, onion, 1 slice tomato and tzatziki, if desired.

NUTRITION INFO: 1/4 of recipe, Calories: 365 kcal, Carbohydrates: 8 g, Protein: 54 g, Fat: 12 g, Saturated Fat: 3.5 g, Cholesterol: 244 mg, Sodium: 540.5 mg, Fiber: 2 g, Sugar: 3 g

(Recipe and photo courtesy of Skinnytaste)